Fruit & Nut Coconut Lemon Tart

There’s nothing quite as satisfying as a home baked treat with fresh fruit!

One of my favorite seasons for fruit is right at the start of summer, when you can pick fresh peaches and figs! I have a few family members with fig trees in their yard and just had to collect a few for baking.

I recently bought figs at the store to have with greek yogurt in the morning, but after getting what I wanted from the trees I had quite a good amount to do something creative with. One of my favorite desserts is lemon bars, but I have never made them from scratch. After a bit of brainstorming I came up with the perfect use for my summer fruits- a fig and peach lemon tart!

You can take almost any recipe and make a healthier version of it!

First prep the fruits. I did thin slices for the both the peaches and the figs so I could lay them flat on top of the lemon filling.

A Mandolin is a full proof way to get perfect slices of fruit! The figs were rather small, but I used mine for the peaches. As always, be careful when using because you need to be mindful of the blades. If you can master it this enables you to do so much with produce!

Next I made the crust. I personally chose a gluten free flour (coconut) and mixed it with some ground almonds because I wanted a healthier option and also for the mix of flavors it would add. Bake the crust first at 350 for about 16 minutes.

While the crust is baking prepare the filling. When ready pull the pan from the oven and pour the sweet lemon-coconut mixture on top. This will need to bake for about 20 minutes, but at around 12-14 minutes I pulled it out to add the fruit on top. If you do it too soon the peach and fig slices will just sink.

When it is done remove the fig and peach lemon tart from oven and sprinkle with pistachios and coconut shavings. Let it cool for about 10 minutes before serving!

I based my recipe loosely off of this one that I found from Mommy’s Fabulous Finds blog. It called for more sugar than I wanted to use and I did my own substitutions and additions to make it gluten free and add in the extra flavorings I wanted. I’m sure I will make some again without the toppings, but this fig and peach lemon tart worked so well together that I know it’s a winner!

Blend the butter, coconut oil, 2 cups of flour and 1/3 cup of the sugar together in a bowl. Pour into an ungreased baking pan and press until compacted. Bake for about 16 minutes.

While the crust bakes prepare the filling. Pour the remaining flour and sugar in a bowl and mix in the agave, eggs and juice from the lemons. Stir together until well blended, then remove the pan from the oven and pour the lemon mixture over the crust.

Bake for a total of 20 additional minutes, but a little past halfway through pull the pan out to place the sliced fruit on the top. Put back in to finish cooking until done. Remove and sprinkle with coconut shavings and pistachios. Cool for about 10 minutes.

Recipe Notes

I personally chose these flours because I wanted mine to be gluten free and have extra flavoring of coconut and almond.

I will have to say maybe there was a reason I have put off making my own lemon bars- I was building up for this. Everyone that tried these raved about it and gave me some of the best reactions to taste testing I’ve ever received. If you want a dessert that looks fancy, tastes sinful and has some goodness in it too then put this one in your oven. It’s sweetly satisfying!

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